Foam scraper
identifier
ID 1179
morphology
craft
holotype
MOT V 96.0134 L=113cm WD=7cm WT=1150gr
holotype
MOT V 2011.0143 L=90cm WD=8cm WT=693gr
description
In geuze production, wild yeasts settle in during the cooling of the boiled wort through contact with the outside air. Afterwards, the brewer transfers the wort to wooden barrels where it continues to ferment for one to three years (1). With the foam scraper, a full iron scraper with a long handle (approx. 110 cm), the overflowing foam is scraped off the staves.
See also the cooper's handle-scraper. [MOT]
(1) The result of the fermentation is the 'lambic' beer.
MOT V 2011.0143